Preheat the Oven: Set your oven to 350°F (175°C) and let it preheat while you prepare the batter.
Prepare Your Pan: Grease and flour a 9-inch round cake pan or line it with parchment paper. This helps ensure that your cake comes out easily.
Step 2: Mix the Batter
Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes.
Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. This helps to incorporate the eggs evenly into the batter.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Mix in Dry Ingredients and Liquids: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Add Lemon Flavor: Fold in the lemon juice and lemon zest until evenly distributed throughout the batter.
Step 3: Bake the Cake
Pour and Smooth: Pour the batter into your prepared cake pan, smoothing the top with a spatula.
Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and spring back when lightly touched.
Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 4: Prepare the Glaze (Optional)
Mix the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable.
Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top. You can let the glaze drip down the sides for a rustic look or spread it evenly for a smooth finish.
Step 5: Serve and Enjoy
Slice and Serve: Slice the cake and serve as desired. This lemon cake is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips for Success
Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor. Bottled lemon juice can be used in a pinch, but it lacks the fresh, vibrant taste.
Don’t Overmix: Once you combine the dry and wet ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
Let It Cool Completely: Allow the cake to cool completely before applying the glaze. This prevents the glaze from melting into the cake.
Variations to Try
Lemon Blueberry Cake: Fold in 1 cup of fresh or frozen blueberries for a fruity twist.
Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter for a delightful crunch.
Lemon Glaze with a Twist: Incorporate a teaspoon of vanilla extract into the glaze for an added layer of flavor.
